Authors:
Delia-Gabriela Dumbravă, Mariana-Atena Poiană, Camelia Moldovan, Diana-Nicoleta Raba, Mirela -Viorica Popa, Giulia Mădălina Golea, Ionela Diana Puiu, Corina Dana Mișcă
Volume 25, Issue 1;
Pages: 10-14; 2019
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
 Abstract:
In this paper we aimed to obtain two variants of innovative vegan biscuits, with coffee and Stevia rebaudiana: the first (V1), using a mixture of white rice flour and oat flour and the second (V2), using a mixture of oat flour and oat flakes. As a sweetener was used a powder of dried leaves of Stevia rebaudiana mixed with brown sugar (from sugar cane) and as fat: palm oil, soybean oil and cocoa butter. The total polyphenols content (Folin-Ciocâlteu method) and antioxidant activity (CUPRAC method) were determined for the finished products, raw and auxiliary materials. For the two varieties of biscuits the nutritional and energy values were calculated and water storage capacity was determined. The biscuits variant V1 had a slightly higher total polyphenol content (4.85±0.18 mg gallic acid/g) than the V2 variant (4.23±0.24 mg gallic acid/g) and also a better antioxidant activity (23.47±0.08 mg Trolox/g for V1 and 19.32±0.12 mg Trolox/g for V2).
Keywords:
Biscuits, oat flour, rice flour, polyphenols, antioxidant activity
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Faculty of Food Processing Technology
Royalty